About the Recipe
Growing up in Montreal, Canada, Swiss Omelette (oh-meh-LET-uh) was one of those meals that kept me connected to my Swiss roots. Simple, comforting, and incredibly versatile, it was a staple in our home—one of those dishes that always felt special despite how easy it was to make.
Most nights, we’d have them with just a sprinkle of cinnamon sugar, served alongside a fresh salad. (Side note—I always skipped the cinnamon sugar and stuffed my salad into the omelette instead. Somehow, the dressing mixing with the warm omelette just worked so well!) Other times, we’d go the savory route, filling them with ground beef and cheese for a heartier meal.
And when the weather turned cold? My mother would make Flädli Suppe—a cozy Swiss soup with thin strips of omelette and gooey, melty cheese. Just thinking about those cheesy omelette noodles floating in broth makes my mouth water.
No matter how you enjoy them, Swiss Omelette are simple, nostalgic, and endlessly delicious. If you’ve never tried them, you’re in for a treat!
Quick & Easy Prep – With just four simple ingredients and no special equipment needed, you can whip up a batch in minutes.
Versatile – Enjoy them sweet with cinnamon sugar or jam, or go savory with cheese, ham, or even sautéed mushrooms.
Delicate Yet Flavorful – Lightly crisp edges with a soft, buttery texture that melts in your mouth.
Great for Leftovers – Slice them into strips to make traditional Swiss-style soup noodles, or store them for quick meals.
What You'll Love
1. How is Swiss Omelette different from a regular omelette? Unlike fluffy egg omelettes, what the Swiss call Omelette is thin and crepe-like, made with flour, milk, egg, and salt rather than just eggs.
2. Can I make these ahead of time? Yes! You can refrigerate them for up to 2 days and reheat them in a pan or microwave. They also freeze well when stacked with parchment paper between each omelette.
3. How do I get the perfect thin texture? Make sure your batter is smooth and slightly runny—if it’s too thick, add a splash of milk. Cook on medium heat and swirl the pan to spread the batter evenly.
4. Can I make this gluten-free? Yes! Try substituting the flour with a gluten-free all-purpose blend for a similar texture.
5. What’s the best way to serve Swiss Omelette? You can enjoy them sweet with cinnamon sugar, jam, or honey, or savory with cheese, ham, or even fresh herbs. You can also cut them into strips and add them to soup for a classic Swiss twist!
Frequently asked Questions
Ingredients
For the batter:
100g flour (¾ cup)
120ml milk (½ cup)
1 egg
Pinch of salt
Preparation
Here are the step-by-step instructions on how to make the perfect Swiss Omelette:
Make the Batter: In a bowl, whisk together the flour and salt. Add the egg and gradually pour in the milk, whisking continuously until you get a smooth, thin batter. Let it rest for 5–10 minutes if you have time (this helps the flour fully hydrate).
Tip: If the batter feels too thick, add a splash of milk to get the right consistency!
Heat the Pan: Lightly grease a non-stick skillet or crêpe pan with a little butter or oil and heat over medium heat.
Cook the Omelette: Pour a small ladleful of batter (about ¼ cup) into the pan, swirling it immediately to spread it into a thin layer. Cook for 1–2 minutes until the bottom is lightly golden.
Flip & Finish: Use a spatula to gently flip the omelette and cook for another 30 seconds to 1 minute on the other side. It should be lightly golden but still soft and pliable.
Serve & Enjoy: Enjoy it sweet (with cinnamon sugar, jam, or honey) or savory (stuffed with cheese, ham, or herbs). For a classic Swiss twist, slice it into thin strips and add it to soup!